Honey mousse with pine nut praline

Honey mousse with pine nut praline

By
From
Arabesque
Photographer
William Meppem

In this light-as-air dessert, sweet honey mousse is spiked with nutty, earthy pine nut praline, which also adds a very pleasing crunch to the smooth creaminess.

Ingredients

Quantity Ingredient
3 leaves gelatine
4 tablespoons mild honey
400ml cream
4 egg whites
1 teaspoon cointreau
100g Pine nut praline

Method

  1. Soak the gelatine leaves in cold water for a few minutes to soften, then squeeze out the excess water. In a saucepan heat the honey, then add the gelatine and allow to cool down to room temperature (don’t refrigerate).
  2. Whip the cream and egg whites in two separate bowls.
  3. Fold the honey, Cointreau and pine nut praline into the cream. Then fold in the egg whites and chill until ready to serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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